Saturday, December 30, 2006

Best Ever BBQ Flank Steak

This is the recipe my mom is famous for and the one I have raved about time and again to you and everyone I know. It's my favorite dish from my family's kitchen. I'm not kidding when I tell people that this is a dish people will remember.

My sister-in-law Krista put it best when she described it to Rob, her words were "From then on, whenever you eat steak - any steak - you'll always say, 'Remember your mom's flank steak!?'" It's that good. If you ever try one recipe from this blog, this is the one.

It's juicy, zesty, flavorful, sweet, and just melt in your mouth shibby-orgiastic good. You'll need a cigarette afterwards. You might think I'm exaggerating if I say it's better than sex, but you would be wrong.

Not only is this dish mighty tasty, but it's surprisingly easy, requires little work, and can be prepared days in advanced. This dish goes well with a simple fresh salad with an Italian dressing, and maybe a baked potato with some baked potato trimmins'. Leftovers are great in salads or sammiches.

Here's the family recipe. Enjoy.

BBQ Flank Steak
From the Capune & McCord family kitchen

What You'll Need...
3 lbs of good quality flank steak
1/4 cup soy sauce
3 tablespoons of honey
2 tablespoons red wine vinegar
1/2 teaspoon of garlic powder
1/2 teaspoon of powdered ginger (freshly grated could work too I suppose)
3/4 cup of salad oil
1 cup of chopped green onions

What You'll Do...
1) Combine the ingredients into a marinade. Marinate steak in a wide, shallow dish for 2-4 days, piercing with a fork and turning in the morning and at night. Keep covered with plastic wrap.

2) BBQ steak for 7 minutes on each side.

3) Slice diagonally in thin slices.


  1. That sounds really lovely... almost reminds me of a bulgogi-style marinade.

    Just add some rice, some lettuce wraps, some sirrachi, now that's the stuff!

  2. Well shit howdy, and I just purchased us a flank steak this morning from Prather Ranch. Now I know what I'm doing with it.

  3. That sounds soooo good. We're going to make t-Bone steaks tomorrow and my husband is going to BBQ them. I wish we had all the stuff for the marinade on here, we'd definitely use it!

  4. That picture has made my mouth water - looks fantastic!

  5. We are marinating some sirloin for the grill today. Next time we get flank, we are certainly going to try this one.

    Dave loves to grill.

    My moms sig dish is stuffed cabbage leaves. I haven't made it in awhile. I am now inspired to do so.

  6. That is one good looking steak. Now all I need to do is develop some patience and I can try it. 5 days is a long time to leave any food in my flat!

  7. LOVING this recipe. How simple is this??

    Happy New Year by the way.

  8. I'm wondering how rare or well-done the meat gets when it's only cooked that long? If it's rare or even just a little pinkish to me, that's great! But my son-in-law, who generally operates the grill, has a penchant for meat having to be VERY WELL DONE and how well does the meat and sauce fare if it gets to be what I would term "overcooked?" But the combination of ingredients does sound like it would give excellent flavor.

    1. Flank steak will be very tough and nearly inedible at very well done. I would make it some day the son in law is at work. : )

  9. WOW! I'm not very big on steaks but the way you described this made me save the recipe to make very soon. My dad would be overjoyed since he's on the Atkins diet again.

  10. A cigarette huh? That's quite a promise and I'm gonna hold you to it.

  11. mmm, that sounds good. Flank steak is nice with a zesty sauce, and this sounds like a good one.

  12. Sounds and look awesome. I will save the recipe and try it sometimes soon. Thanks.

  13. Ok so this was my lunch today, I took it to work. We pre-sliced it and marinated the steaks for 3 days, and grilled quickly this morning, then reheated in the microwave in the office. It was GOOD!

    The first batch my mom grilled didn't come out too good because the heat was on too high, so the meat came out tough and dry. We lowered the heat and grilled for no about 2-3 mins (or even less depending on how thin or thick the slices are), it was perfect! Thanks so much for the recipe! :)

  14. In the picture, there is some green stuff in the marinade....what is that?

  15. the chopped green onions are the green stuff in the marinade.

  16. I feel silly now...sorry, I didn't see that the recipe wrapped around the photo. :)

  17. Tried this at a BBQ the weekend just gone. Every one wanted to try it. Everyone said it was amazing. What can i say. It really was.

  18. the recipe calls for salad oil....can I use olive oil?

  19. How is it if you can only marinate it for 18 hours?

  20. i was looking for a good flank recipe and came across this one, it looks good and i figured, as a chef, i would answer some of the questions.

    olive oil will solidify/get very thick in the fridge which will affect it's ability to impart flavors into the meat... since that is what is carrying the flavors this is not what you want.

    to speed up the marinating process you can score the meat with a knife so the flavor penetrates faster... don't cut more than a quarter of the way through the meat on each side or handling it will be more difficult.

  21. This is a pretty common base marinade in the Pacific.... Hawaii, Guam, etc...

    I'd recommend trying fresh ingredients, rather than the powders (ginger/garlic). I like mixing regular onions along with the green onions. For a little more acid, I use some vinegar as well.

    Someone else mentioned how well flanks go with a zesty marinade and I completely agree. You can try squeezing some lemon juice onto the meat a minute before you take it off the grill.

    A dash of sugar in the marinade helps develop a nice sheen on the meat, as does the EVOO.

    Soy sauce-based marinades are delicious!

  22. Just experianced this recipe last Sunday a friends house warming...amazing! Made her email me the web site to the recipe. Looking forward to trying it at home.

  23. After reading the intro I was intrigued and made this recipe. Now let me tell you that I have been in the catering business for 10 years and often use flank steak for many recipes and this was in a word....DIVINE!! My husband and kids absolutely loved it too. BRAVO!

  24. This has to be one of the best marinades I have made in a while. The only change I made was to use grass fed flank steak. I work with La Cense Beef which sells 100 percent grass fed beef. I, like most people, never really considered where my beef came from. That was until I started working for La Cense Beef and learned that grass fed beef is lower in fat and calories and high in omega 3 acids and beta-carotene. Not to mention that the cattle it comes from are not treated with antibiotics or fed grain like most meat available at your local super market. In my opinion, Steak Recipes like this are even healthier not to mention tastier with grass fed beef.

  25. I made this last weekend and my friends and family just loved it. I marinated it for almost 3 days and it was very tender, juicy and so tasty, the meat was devoured as fast as I sliced it. Thank you for the great recipe.


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